I may be the only one on the planet who had never heard of Muhammara (moo-HAHM-mer-ah) until this week, but I am happy to have learned something new that also is delicious.

A roasted red bell pepper sauce that originated in Syria (it is called Acuka in southern Syria), Muhammara is a combination of flavors that instantly brings to mind visions of dusty alleys blurred with radiating heat, open air storefronts displaying exotic food, colorful pottery, oriental rugs and ornately detailed silk fabrics.

Last week at Seattle’s Sitka and Spruce the Muhammara, warmed and spread across a small plate was topped with roasted young local carrots and 3 whole seedless dates. The flavor combination was brilliant. Muhammara is spicy (hot pepper), fruity (pomegranate molasses) and nutty (walnuts) combined with a naturally mild base of roasted red bell peppers. The natural spring sweetness of the carrots alongside the entrenched sweetness of the dates took the dish over the top; Syria meets Seattle.

Researching Muhammara the next day, I discovered that traditionally it is served with fresh pita bread, and it’s hot kick comes from ground Aleppo pepper, a deep red but relatively mild Capsicum pepper found in northern Syria. Some recipes add fresh lemon juice and ground cumin also.

Aleppo pepper is hard to find so I substituted hot Spanish paprika, smoked chipotle Tabasco and Chinese chili paste. I did use cumin but did not use lemon juice because I guessed it might compromise the unique flavor of the pomegranate molasses.

To humor my imaginary trip that included dinner cooked over a stove in a huge Syrian tent, I served the Muhammara warmed, under grilled organic lamb chops. Fabulous.

The next day I added a little chopped fresh mint to the Muhammara, warmed it, spread it on a crostini and topped it with room temperature Greek yogurt. Great, along with a glass of Sauvignon Blanc.

Muhammara
Makes 1 cup+

Hints

1. Roasted peppers in a jar will not taste the same as freshly roasted peppers; they transmit the canned flavor.
2. To deter mold when refrigerating a condiment like this, leave as little room for air as possible between the sauce and the container lid.

Ingredients

½ cup walnuts, toasted
1 tbs. chopped garlic
2 tbs. tomato paste
¾ cup fresh breadcrumbs (Tall Grass Bakery baguette)
3 tbs. extra virgin olive oil
3 red bell peppers, roasted, skinned, seeded, pith removed and drained
2 tbs. pomegranate molasses (available at Metropolitan Market)
2 tsp. hot Spanish smoked paprika
¼ tsp. smoked chipotle Tabasco
¼ tsp. Chinese red pepper sauce
½ tsp. ground cumin
Salt to taste

Procedure

1. Pulse walnuts in processor until they are in very small pieces. Add garlic, tomato paste, breadcrumbs and oil and pulse until it becomes a thick paste. Add remaining ingredients except salt, and blend until it is thick, smooth.
2. Taste and correct seasoning with salt.
3. Store, refrigerated in covered container for at least an hour so the flavors will develop as a blend. After that it will keep, refrigerated for two weeks.